Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
A delightful dish that beautifully combines roasted red peppers, spinach, and mozzarella stuffed into chicken breasts for a satisfying weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4 chicken breasts
- 1 cup roasted red peppers, diced
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking.
- Combine the diced roasted red peppers, chopped spinach, and shredded mozzarella cheese in a medium bowl until well mixed.
- Cut a pocket into each chicken breast, making sure not to slice all the way through. Spoon the vegetable and cheese mixture into each pocket, packing it lightly.
- Rub the stuffed chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper for added flavor.
- Place the stuffed chicken breasts in a baking dish, ensuring they are not touching for even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has an internal temperature of at least 165°F (74°C).
- Remove from the oven and let rest for a few minutes before slicing. Serve warm and enjoy your delicious meal!
Notes
Don’t overstuff the chicken pocket. Check for doneness with a meat thermometer.